Probably one the most popular Chinese recipes on the menu. The crunchiness of the peanuts is surely the hero.
KUNG PAO CHICKEN
Ingredients
250 grams boneless chicken legs, cut into ½ inch cubes
Salt to taste
3 tablespoons cornflour
Crushed black peppercorns to taste
Oil for deep-frying
1 tablespoon sesame oil
1 tablespoon chopped garlic
½ tablespoon chopped ginger
2 dried red chillies, broken
1 teaspoon red chilli paste
3-4 spring onion bulbs, sliced
½ cup chicken stock
1 tablespoon soy sauce
1 tablespoon red chilli sauce
¼ teaspoon sugar
¼ cup roasted peanuts
Sliced spring onion greens for garnishing
Method
1. Put chicken pieces in a bowl. Add salt, 2 tablespoons cornflour and crushed peppercorns, mix well and set aside for 10-15 minutes.
2. Heat sufficient oil in a kadai. Deep-fry chicken pieces till ¾ done. Drain on absorbent paper.
3. Heat sesame oil in a non-stick pan. Add garlic and ginger, mix and sauté till fragrant. Add red chillies and mix well.
4. Add chilli paste and mix. Add spring onion bulbs and 2 tablespoons vegetable stock, mix and cook for a minute.
5. Add soy sauce, chilli sauce, salt and sugar and mix well.
6. Mix remaining cornflour with some stock to make slurry.
7. Add remaining stock to the pan and bring to a boil. Add slurry, mix and cook till the sauce thickens.
8. Add fried chicken and peanuts, mix well and cook till the chicken is fully done.
9. Garnish with spring onion greens and serve hot.
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